Grilled Mussels

• 3 lbs mussels (about 60 mussels)
• 2/3 cup dry white wine
• 1 cup butter, softened
• 3 tablespoons minced garlic
• 5 tablespoons minced fresh parsley
• 2 tablespoons minced fresh chervil or 2 teaspoons dried chervil
• 1 1/4 teaspoons fresh ground pepper
• 2 cups breadcrumbs (made from firm-textured white bread)
• 2 tablespoons freshly grated romano cheese

1. Scrub the mussels under cold water, trim off the beards.
2. Place the mussels in a large pot, add the wine, cover and bring to a boil over moderately high heat.
3. Steam until the shells open, about 5 minutes.
4. Remove from the heat; discard any mussels that did not open.
5. In a medium bowl, blend 1-1/2 sticks of the butter with 2 TB of the garlic, 2 TB of the parsley, the chervil, and 1/4 tsp of the pepper.
6. In a small saucepan, melt the remaining butter.
7. In a medium bowl, combine the bread crumbs with the remaining 1 TB garlic, 3 TB parsley, and 1/2 tsp pepper.
8. Add the cheese and stir in the melted butter to moisten the crumbs.
9. Preheat the broiler.
10. Pull off half of each mussel shell.
11. Spread about 1/2 tsp of the garlic butter over each mussel and sprinkle evenly with the bread crumbs, pressing down gently so they adhere.
12. Place the mussels on a baking sheet in a single layer and broil until the bread crumbs are golden brown, about 2 minutes.
13. Serve hot.

mussels, dry white wine, butter, garlic, parsley, fresh chervil, fresh ground pepper, breadcrumbs, romano cheese

Taken from www.food.com/recipe/grilled-mussels-29711 (may not work)